Ultimate Strawberry Cheesecake Cake (Printable Version)
# What You'll Need:
→ Fruit Layer
01 -
680 g strawberry pie filling (two 340 g cans)
→ Cream Cheese Layer
02 -
225 g cream cheese, softened
→ Cake Topping
03 -
200 g dry vanilla cake mix
04 -
113 g unsalted butter, melted
→ Garnish (optional)
05 -
Fresh strawberries, sliced
06 -
Whipped cream or vanilla ice cream
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Lightly grease a 23×33 cm (9×13 inch) baking dish or line it with parchment paper.
02 -
Pour the strawberry pie filling into the prepared baking dish and spread evenly to form the bottom layer.
03 -
Spoon softened cream cheese over the strawberry layer in small dollops. Gently spread using an offset spatula or the back of a spoon, leaving uneven pockets of cream cheese.
04 -
Evenly sift the dry vanilla cake mix over the cream cheese and strawberry layers without stirring.
05 -
Pour the melted butter evenly over the dry cake mix, ensuring to moisten as much surface as possible for a golden crust.
06 -
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and bubbling. Allow to cool slightly before serving.
07 -
Serve warm topped with whipped cream or a scoop of vanilla ice cream and fresh sliced strawberries if desired.
# Helpful Notes:
01 -
This dessert can be assembled up to 24 hours in advance and refrigerated before baking.
02 -
Leftover portions keep refrigerated up to 4 days and can be reheated briefly in the microwave.
03 -
For longer storage, freeze tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before reheating.